Interesting video by Chris Young on the benefits of cooking from frozen

[ditomura]

I’ve always defrosted frozen meat in the refrigerator before cooking it, I never thought about cooking it from frozen. According to the video, it might result in juicier meats vs defrosting then cooking.

 

[Ikonaka]

Now I need a kitchen drill

 

[jakuda]

deleted

 

[Chips]

Im not drilling into a steak/roast in order to try this. I was very interested in the Predictive Thermometer early on, but I've read enough concerns about poor warranty support when the internal batteries fail that I'm very hesitant to get one now.

 

[nhb22]

Idk man. There are a large number of things in here that I disagree with. I don’t even know where to start…

 

[esoo]

There is some unsafe stuff going on in that video.

 

[ditomura]

There is some unsafe stuff going on in that video.

Is it the frying method? I thought that it would cause alot of oil splatter but according to the video, it doesn’t. I was thinking about trying it out but maybe I shouldn’t. Got to stop believing everything I watch on Youtube.

 

[HolyDiverScallop]

Combustion may or may not be a good and reliable product. I genuinely don’t know. And these videos are clearly ads for that product.

But Chris Young is pretty legit and has advanced the state of food science alongside some others. I’d take him seriously.

 

[esoo]

I do sous vide from frozen cooking. It works if you understand that cooking from frozen takes longer than cooking from fresh. There is, imo, some sketchy things with his numbers in that part.

The rest of what he does is very dependent on technique and proper temperature monitoring. For example, 5 hours for a frozen turkey? That only works for a small turkey plus convection cooking as you need the air movement to get things working the way he has. And you need the thermometer in there to know what is going on.

While the techniques may work if they are followed to the letter or by someone with enough experience to understand how to extrapolate to a different cut of meet, I would say there are unsafe for your general home cook that doesn’t truly understand it all. Like someone who decides to do grandmas pot roast, but doesn’t know to dry off any water before putting it into a pot full of oil.

 

[Nemo]

Idk man. There are a large number of things in here that I disagree with. I don’t even know where to start…

I reckon you should start with the first thing you disagree with ;-)

 

[nhb22]

I reckon you should start with the first thing you disagree with ;-)

My freezer is just an appliance

 

[nhb22]

I reckon you should start with the first thing you disagree with ;-)

Just kidding. The first thing I didn’t like when I watched the video was the final product. If I’m cooking a tomahawk steak, I want a crust. The picture below which he showed in the beginning of the video just doesn’t look that great to me. Obviously, this is my personal preference. To me, cooking steak is all about managing the 2 competing priorities - (i) I want a consistent edge to edge pink center, and (ii) I want a good sear and some char without overcooking the meat underneath the surface of the steak. While frying can in theory trigger Maillard, it just doesn’t taste the same.

 

[ehhh]

Not to be pedantic, but his "33% juicier" stat is also misleading. Cooking from frozen has 33% less cooking loss which is not the same as 33% juicier, assuming this is a measure of retained water.

 

[DitmasPork]

I’ve always defrosted frozen meat in the refrigerator before cooking it, I never thought about cooking it from frozen. According to the video, it might result in juicier meats vs defrosting then cooking.

Not for me, I’ll continue to defrost frozen meat before cooking—no complaints with my tried and true methods.